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Fried Calamari

Spread to dry before frying or freezing

Toasty golden brown with lemon slices

1 pound cleaned squid (thinly sliced body tubes, tentacles or a combination)

2 egg

2 tablespoon yogurt or milk

1 cup cornstarch

2 cup fine dry unseasoned bread crumbs

½ teaspoon salt

¼ teaspoon cayenne

Vegetable oil

 

  1. First, dry the rings and tentacles well by patting with paper towel. Coat the calamari in cornstarch, shaking them well to get rid of any excess. A sieve can be helpful for this step.
  2. Then immerse them in a mixture of the eggs and milk.
  3. Lastly, dredge them in the bread crumbs mixed with salt and cayenne, coating them well, and shaking off any excess. A deep narrow bowl can be helpful for this step.
  4. The calamari can actually be refrigerated and even frozen at this point, but we let it dry on the counter for about 15 minutes and fry.
  5. Meanwhile, heat the oil to 375 degrees. Fry the rings (in batches) about 1 minute, or until they are golden.
  6. Remove and drain on paper towels.
  7. If you have a deep fryer it’s best, but otherwise, make sure the oil is deep enough to cover the calamari.
  8. Serve immediately with lemon wedges, sambal mayo, and spicy marinara sauce.
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